One of the best things about travelling is meeting people from all over the world and being inspired by their cultural differences. All the other people here were at some point uprooted from their European homes and went through a cultural clash and integration at some point to experience the best of both worlds and be able to share those experiences with us.
In honour of Leanne’s cockney dad, I put a jungle spin on London’s East End Liquor sauce, which would traditionally be served with pie and mash and be made with parsley and some secret ingredients!
We made this with greens growing on the land here at Sattvaland. The pigeon foot and cow foot leaves can be substituted for whatever greens you have access to – spinach, rocket, chaya, kale etc. the cow foot has an anise taste so adding some fennel can replace this flavour.
Jungle Liquor sauce with mashed potatoes
Serves 8 – 10
5 large handfuls of pigeon foot leaves & 4 cow foot leaves
3 cloves of garlic
4 medium potatoes, peeled and chopped into chunks
1/2 tsp of tumeric
2 tsp chai spices (or make your own mix of cinnamon, cardamom, ginger & a tiny pinch of clove)
2 tsps hot sauce
1 cup of coconut flesh (leftover from making coconut milk)
1 tbsps of fermented pineapple juice
Salt & pepper
1 tsp thyme
1/2 cup liquid from the leaves boiling
Boil the green leaves with the garlic and potatoes for at least 20 minutes, they are toxic for us unless well cooked. Remove the potatoes when boiled and set aside.
Blend with the herbs, spices, coconut milk, hot sauce, fermented pineapple juice (or use Apple cider vinegar etc), salt and pepper and a little of the liquid from cooking. Adjust to taste!
Mash up the potatoes with oil and salt and pepper and pour the green sauce on top.